Matcha cake is a healthy cake. And this one is made with almond flour and healthy delicious ingredients… that’s hard to match-ah. The recipe is below.
It’s a star that glows on a plate. 🌟
It could be the caffeine because matcha is a green tea.
The green comes from the chlorophyll pigment that’s anti-inflammatory. 🍵 (along with the EGCG catechin).
Green tea is not a sweet ingredient, so if you’re not a fan… you’ll love this matcha cake that turns out sweet with chocolate chips!
And it has just a small amount of the matcha tea that’s more for the color and healthy ingredient, like you would add to a drinking cup.
You could also think of it like adding a smidgeon of anti-inflammatory spice.
And matcha tea has another anti-inflammatory L-theanine element that’s shown to be good for calming, sleep, and mental focus.
So all these anti-inflammatory benefits help make green tea and matcha green tea the healthiest tea out there!
…Then when you also add a drop or two of Pandan gel, you get a plant-based cake that has a vanilla and somewhat earthy taste. 🌱
To complement those tastes, you can use almond milk with vanilla (or vanilla extract).
Then add other healthy ingredients like apple cider vinegar that will help the cake rise with the baking soda.
And of course, spices that’ll help dry out the batter because if you add enough liquid, you’ll get a moist batter… that’s a good idea.
Because this green matcha cake batter may not look like a cake batter at all or that it will transform into a cake in the oven, but it turns out like a packaged sponge cake with cream in the middle you enjoyed as a kid (or yesterday 😁)… ah, but remember this matcha cake is healthy!
And when it look as wet as a guacamole dip and barely falls off a spoon, it’ll be one great cake. 😊
In the magical oven process, it will dry out and rise like this star on a plate that it’s meant to be.
With cocoa and chocolate chips infused, if you love the idea of a chocolate matcha cake, then you’ll love a chocolate chip matcha cookie recipe too. You can split the dough/batter in half and make cookies in the easy prep steps.
Matcha Cake
Ingredients
- 1 cup almond flour
- 1/4 cup milk, almond milk plus additional
- 1 egg
- 1 tsp maple syrup
- 1 tsp powdered matcha tea
- 1 tsp cinnamon
- 1/2 tsp ginger (optional)
- 1 tsp cocoa powder and more for cake zhughing/dusting
- 1-2 drops Pandan gel
- 1/4 tsp baking soda
- 1 tbsp all purpose flour
- 1/4 tsp apple cider vinegar
- 1 tsp neutral oil
- 1 tbsp chocolate chips
Instructions
- Mix ingredients by hand with a spoon. Almond flour is a gluten-free flour that will make a softer batter. Work in enough wet ingredients so the batter falls off the spoon together. The batter will be noticeably more grainy and less gloppy/smooth than a full gluten flour batter.
- Bake at 325°F for at least 45 minutes or until a toothpick comes out clean. Sometimes the bottom is still moist, so if you use a springform cake pan, you can take a small peek or simply add another 5-10 minutes to ensure it's dry at the bottom. When you bake at low temps and slow, you don't have to worry about burning your cake.
- Let cool and dust with matcha and cocoa powder.
- You can cut the cake in half with a serrated knife and add a frosting or filling. This one is filled with mascarpone mixed with almond extract to add a complementing taste. Then use a cookie cutter to cut out the cake in a star or any whimsical shape to your heart's fancy.